Rice pairs well with many of the recipes in the BMC Teaching Kitchen. Parboiled rice is a partially precooked rice rich in iron and calcium. This is a quick and easy to make recipe.



 

    Serves: 4 servings    Total Time:  27 minutes Prep Time: 2 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Parboiled\_brown\_rice - 1 cup Water - 2 cups  Kosher\_salt - ¾ teaspoon  

## Instructions

Step 1

Combine all ingredients in a microwave-safe bowl. 

Step 2

Microwave uncovered on high for 5 minutes. 

Step 3

Stir. 

Step 4

Cover and turn the power to medium and cook for 15 minutes. 

Step 5

If not fully cooked and water not fully absorbed, cook an additional 5 minutes on medium power, covered. 

Step 6

If still not cook, keep adding time in 2-minute increments until all the water is absorbed. 

Step 7

Once it is fully cooked, remove from microwave and keep it covered for 5 minutes to steam and finish cooking. 

 

### Notes

Brown rice contains more fiber and protein that white rice. This recipe can be made with both rice options.

## Nutrition Information

  Serving Size: 3/4 cups serving Calories: 90 kcal Calories Fat: 0.75 g Saturated Fat: 0 g Carbohydrates: Net Carb: 19.50 g Dietary Fiber: 1.00 g Protein: 2.00 g 

## Dietary Restrictions

 Vegan